Orgeat Syrup with Xylitol

You should all start to notice a theme in the next few posts, mixed drinks might be a burgeoning interest of mine. A drinks cabinet can be a very scary place for the sugar conscious. A purchase of some much lusted after tiki mugs in a far away, magical city known only as Stockholm requires the making of beverages to put in said tiki mugs. So where do you find those little extras, ikke tilsat sukker, that you need to make some divine drinks?



Orgeat syrup is most famously used in the classic tiki drink, the Mai Tai. It is basically emulsified almond oil and water so imagine a type of liquid marzipan. You can also use it in coffee, other drinks and desserts. Because there is no sugar in this recipe it is very fluid and appears more milky. If you have a real sweet tooth feel free to add a little more xylitol. This recipe should be refrigerated and will last up to a month if not longer.



Orgeat Syrup with Xylitol
makes approx 450ml

150g peeled almonds, chopped
50ml/2 1/2 tbsp xylitol
400ml water, preferably filtered
50ml vodka
20ml/1 tbsp rose water essence

Process almonds until roughly ground.
Add water, almonds, xylitol to a pot.
Bring to boil.
Turn off heat.
Cover pot.
Leave overnight - or at least 12 hours.
Strain through cheesecloth or similar.
Discard solids.
Stir in vodka, rose water essence.
Pour into sterilised bottle/s.
Keep refrigerated.

and now a few drinks..

Today's Trader Vic Mai Tai*
serves 1

30ml gold rum
30ml dark rum
30ml triple sec/cointreau
15ml lime juice
15ml orgeat syrup
garnish: fresh mint, pineapple..

Shake all in a shaker with ice.
Strain into glass over crushed ice.
Garnish with mint and/or fruits.
Serve with a straw.

*may or may not be the modern Trader Vic's recipe.

Momisette
serves 1

45ml pastis
15ml orgeat syrup
water or sparkling water

In a tall 300ml (Collins) glass,
Add pastis & orgeat.
Fill with ice.
Top up with water or sparkling water.

Pumpkins

Pumpkins aren't that common in Denmark.

Pomegranate Balsamic Vinegar

Out on a shopping trip I came across this divine pomegranate balsamic vinegar, but it was 25kr/$4.70 per 100ml. That's a steep price for an unemployed lass. I managed to turn out 250ml for 25kr. Much better.

Pomegranate balsamic vinegar is perfect for dressings, desserts and anywhere you would use balsamic vinegar, either white or traditional. It should keep for about 6 months.



Pomegranate Balsamic
makes approx 250ml

1/2 pomegranate, seeds only
250ml white balsamic vinegar

Place seeds in a sterilised 500ml pickling jar.
Using a spoon, slightly bruise the seeds.
Cover with white balsamic vinegar.
Stir well.
Seal jar tightly.
Place jar on a warm window sill for 10 days.
Strain.
Discard solids.
Pour into sterilised bottles.
Store in a cool, dark place.

Revithia: Greek Baked Chickpeas

Chickpeas are an often overlooked legume, but in the ancient world they were an absolute staple. More 'modern' thoughts about cookery and ingredients focus on animal flesh, and as such legumes are thought of as 'hippie food' or at best filler. Perhaps amongst the slightly more cultured chickpeas may be viewed as only good for hummus.

This dish is said to have it's origins in ancient Greece. Traditionally it would be cooked overnight in the village baker's oven. Sometimes it is saucier, in line more with a soup, but I personally like mine drier. You can serve this is as a main or a side. If you're like me you could probably eat the whole lot all by yourself.

"Cicero's cognomen, or personal surname, comes from the Latin for chickpea, cicer. Plutarch explains that the name was originally given to one of Cicero's ancestors who had a cleft in the tip of his nose resembling a chickpea. However, it is more likely that Cicero's ancestors prospered through the cultivation and sale of chickpeas."



Revithia
serves 2-3 as a side

450g chickpeas, cooked or tinned (x2 400g tins, drained)
1 XL onion, halved & thickly sliced
4-6 cloves garlic, very roughly chopped
2 bay leaves
1-2 t dried savory, or dried marjoram (if can't find savory)
1-2 t dried rosemary
1 t dried parsley flakes
4 tbsp/80ml olive oil, preferably Greek
4 tbsp/80ml water
1 lemon, juice only

Preheat an oven to 150°C/300°F.
Place chickpeas, oil, water in a large oven-safe dish.
Add bay leaves, savory/marjoram, rosemary, parsley, garlic, onion.
Season with salt & pepper.
Stir well.
Cover dish with lid or foil.
Bake for 90-120 mins.
Remove from oven.
Leave to cool with lid/foil on for 5-10 mins.
Add lemon juice.
Stir well.
Remove bay leaves, if you like.
Serve immediately.

Dark Chocolate & Raspberry Raw Cake with Runny Vanilla Cream

One of the joys of raw cakes is that you can make it entirely the day before and not have to worry about it tasting like it was made yesterday.

If you aren't worried about using entirely raw ingredients feel free to use non-raw agave syrup, unsweetened cocoa powder, vanilla extract instead. Lecithin granules, psyllium husks, cocoa butter, coconut oil should be easily obtainable at most health food stores. Here in Denmark you can buy psyllium husks in Føtex & Bilka - HUSK psylliumfrøskaller. You can also buy coconut oil & agave syrup in Irma, Føtex & Bilka. For lecithin granules (lecithin granulat) & cocoa butter (kakaosmør) I suggest asking in your nearest health food shop or ordering online through rawandmore, those in Copenhagen can get a pick-up service from their other store on Istedgade.



Dark Chocolate & Raspberry Raw Cake w Runny Vanilla Cream
prep & 'cook' around 5 hours
serves 6-8

BASE:
120g pitted dates
1 tbsp cocoa butter
1 tbsp coconut oil
60ml agave syrup
2 t vanilla powder
4 tbsp (raw) cocoa powder
60g brazil nuts, soaked in water 2 hours & drained

FILLING:
180g cashews, soaked in water 2 hours & drained
70ml agave syrup
1 tbsp lecithin granules
2 tbsp coconut oil
100g raspberries, if frozen; thawed & drained
1 t psyllium husks

CREAM:
50ml water
2 t vanilla powder
60ml agave syrup
1 1/2 tbsp lecithin granules
30g almond pieces

fresh mint or lemon balm (to garnish)

In separate bowls, soak brazil nuts & cashews in water for 2 hours.
Line a 20cm or two 10-12cm spring form cake tin/s with baking paper.

BASE:
In a processor or blender,
Blend all ingredients until well mixed & roughly chopped.
Using a spoon, press down base into bottom of spring form/s.
Make sure that it is even & tightly packed.
Freeze 1 hour.

FILLING:
Purée cashews, agave, lecithin, coconut oil.
Add raspberries.
Purée until smooth.
Add psyllium husks.
Purée until mixed through.
Pour or spoon into spring form/s over base.
Make sure it is even and tap out any air bubbles.
Freeze 1 hour or until completely set.
1 hour before serving, remove from freezer.
Carefully remove sides of spring form/s.
Leave to thaw, if it's warm thaw it in fridge.

CREAM:
Purée all until smooth, creamy & pale yellow.
Leave covered in the fridge to thicken slightly, about 30 mins.

Slice cake.
Garnish with fresh mint or lemon balm.
Serve with a dollop of the cream.

ANZAC Biscuits - vegan, sugarless

ANZAC biscuits for the vegan and sugar conscious amongst us. This recipe makes a softer biscuit than what my sugared recipe does. Xylitol is more commonly called birkesød in Denmark and is readily available in selected Matas and health food stores.



ANZAC Biscuits - vegan, sugarless
makes about 15

1 cup/90g rolled oats
1 cup/90g dessicated coconut
1 cup/150g plain flour
8 scoops 100% extract stevia powder OR
1-2 tbsp xylitol
1/2 cup/125ml agave syrup
1/2 cup/125ml neutral vegetable oil
1 t bi-carb soda
40ml/2 tbsp boiling water

Preheat oven to 160°C/320°F.
Line a large baking tray.
In a large bowl, Add flour, coconut, oats, stevia/xylitol.
Mix well.
In a large jug, Stir together oil & agave.
In a small jug, gently stir together bi-carb soda & water.
Stir together bi-carb soda & water and oil & agave.
Make a well in the centre of the flour, coconut, oats, stevia/xylitol.
Pour in oil, agave, bi-carb soda, water.
Mix gently until combined.
With well floured hands, Take 1 tbsp of mix and gently make a ball.
Place on lined baking tray, flatten with back of a spoon.
You may need to flour the spoon if mix is too sticky.
Repeat with remainder of mix.
Leave 5cm/2" between each as they spread out.
Bake about 10 mins, or until golden.
Watch closely as they burn easily.
They will be soft, but will harden when cool.


Thylacinus cynocephalus; Tasmanian Tiger
'The Mammals of Australia' (1863) John Gould